Last week we had the pleasure of receiving a very special friend in our home .
A highly educated person who likes art and aesthetics; he also loves gastronomy like me. He´s the kind of person who you spend hours talking and not even notice how the time goes on. The evening was very nice in every ways.
Not knowing his tastes I decided to do something simple, with hints of country and nature. I cooked chicken with lemon , rosemary and wine with caramelized chives for the main dish.
I also cooked roasted potatoes with mustard, honey and garlic, and a simple salad of cherry tomatoes, watercress and quail eggs.
I couldn´t take photos to the desert because there wasn´t any piece of it left, so I baked this apple galette to compensate. I hope you enjoy it and have a nice week
6 legs and thighs boneless cuts to the middle
2 lemon juice
1 or two lemons sliced
1 l chicken broth
1 glass withe wine
1 grated onion
1 grated garlic clove
5 Tbsp olive oil
1 jar of canned onions or shallots
In a large bowl place the wine, chicken stock, lemon juice, grated onion and garlic crumbs.
Soak the chicken pieces. Cover with plastic wrap and keep in the fridge for 4 hours or more.
Put five tablespoons of oil in a large skillet and brown chicken on both sides.
Remove and place in a roasting pan and place each piece of chicken with a slice of lemon over each piece and above a sprig of rosemary.
Remove shallots vinegar, put them in a pan and sprinkled with sugar. Bring to a simmer to caramelize
Remove the onions and put alongside.
Fill the pan with the marinade and bring to the oven for 45 minutes
Apple cardamom galette
40g corn flour for polenta
140g of sugar
1 pinch of salt
125 g cold butter cut into cubes
2 tablespoons of cornstarch
4 Red Delicious apples, thinly sliced
Juice of one lemon
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon ground cardamom or cardamom powder
1 beaten egg yolk for brushing